Egg Balls Meatless Meatballs Buddy Valastro Recipes

SICILIAN EGG BALLS (THE MEATLESS MEATBALL) RECIPE - (4.1/5)

Steps:

• Mix eggs in large bowl. Add cheese, bread crumbs & baking powder. Fill half of a frying pan with oil, heat until ready to fry. Pour 1T of mixture in oil, fill the pan with as many scoops as possible, do not overlap. When the sides of each ball look cooked and middle mushy, flip. Cook until balls fluff and are cooked fully through. These are great alone or soaked in sauce (they will absorb a lot of sauce, make extra)

CHEF JOHN'S MEATLESS MEATBALLS

Steps:

• Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
• Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
• Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
• Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
• Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
• Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
• Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.

BUDDY'S MEATBALLS

Steps:

• Chop and fry celery, onion and parsley together in oil.
• Mix together beef, veal, salt, egg, garlic and soaked bread. Add fried onion, celery, parsley mix.
• Roll 2 oz. balls and brown in a hot skillet then bake at 375°F for 1/2 hours.

BUDDY VALASTRO'S MEATBALLS

Steps:

• Tear the bread into small pieces and put it in a small bowl. Add 1/2 cup water and soak for 5 minutes. Put the sirloin, veal and pork in a large bowl. Squeeze the excess water from the bread and add the bread pieces to the bowl with the meats. Add the garlic, eggs, parsley, Pecorino Romano, breadcrumbs, salt and pepper to the bowl, and knead the ingredients together. Form the mixture into about 15 meatballs, about 2 inches in diameter. Heat a wide, deep, heavy sauté pan over medium-high heat. Add the meatballs in batches without crowding and shallow fry them, turning them with a slotted spoon as they cook until golden-brown all over, 6-8 minutes total cooking time.